Lobster stuffed w/crabmeat/1h29
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Lobsters (1 1/4 lb.) |
| 4 | tablespoons | Butter; melted |
| 1 | dash | Paprika |
| 1 | x | Lemon |
| 1 | x | Parsley |
| 1 | x | Watercress |
| 1 | x | Crabmeat stuffing: |
| ¼ | cup | Butter |
| ¼ | cup | Flour |
| 1 | cup | Milk |
| 1 | x | Salt & pepper |
| ¼ | cup | Green pepper-diced |
| 2 | eaches | Pimentos-diced |
| ½ | tablespoon | Worchestershire sauce |
| 2 | tablespoons | Parsley-minced |
| 2 | pounds | Crabmeat |
| 2 | eaches | Egg yolks-well beaten |
Directions
Put each live lobster on its back & split down the middle with a cleaver, being careful not to cut through the back shell. Remove sand bag near the middle of head. Crack claws w/ a knife to let water out.
Baste lobster w/ melted but- ter & paprika, soaking thoroughly. Broil 3 in. from heat for 15-20 mins. until lightly browned Put warm stuffing on top of lobster meat, just as you would apply frosting to a cake. Brown again under broiler for 2-3 mins. To serve, garnish w/ lemon, parsley & watercress. Provide melted butter on side. Crabmeat stuffing: In a large saute pan over med. heat, melt butter, add the flour, & stir until smooth. Add the milk & continue cooking, stirring constantly, until thickened. Add the remaining ingredients & mix well. Continue cooking until heated through, but do not allow to boil. Make sure to use live lobsters for this recipe!